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Potato Gratin 


  • 3.3 lb  potatoes
  • pinches nutmeg
  • salt, pepper
  • cloves garlic
  • 2 oz butter
  • 1 cup milk
  • 1 1/4 cup cream
  • eggs
  • 5 oz  grated Gruyere cheese

Temperature: 330 ° F


Recipe for 6 to 8 servings. Preheat the oven to 165°C / 330°F (gas mark 5/6). Peel and clean the potatoes, and dry them carefully. Cut into slices approx. 5 mm (1/4 inch) thick. Put them in a bowl and sprinkle with nutmeg, salt and pepper. Mix carefully. Rub the inside of the oval dish with a clove of garlic. Generously butter the inside of the dish. In a bowl, mix together the milk, cream and eggs. Add the second clove of garlic thinly chopped. Add salt and pepper. Line the dish with potato slices, and then build layers of potato slices, adding some grated Gruyere cheese between each layer, until all the potatoes have been used. Pour over the mixture of milk, cream and eggs. Finish with a generous layer of grated cheese and add some knobs of butter. Place in the oven for 1-1/2 hours. Serve immediately, on its own or with roast beef or lamb.

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